Rhubarb Muffin Marathon

Strawberry Rhubarb Wheat Muffins

When I was a kid, my uncle had a small rhubarb patch in his backyard. Every spring, my cousins and I insisted on sampling the tart stalks. It was the greatest thing ever, something growing in the backyard we could pick on our own and eat it. Nevermind that none of us actually liked the rhubarb straight out of the yard, we still had to try it; each kid, every single year. I also remember my dad giving us a bowl of sugar to dip our rhubarb in. As a kid, this was AWESOME! Now, as a parent, NOPE!

I do not remember anyone in my childhood actually baking with rhubarb. I don’t even think I knew such a thing was possible until I was grown. My first cooking experience with rhubarb came 5 or 6 years ago when someone that my husband worked with sent some home with him. The whole bunch we were given went straight into some rhubarb crisp because that seemed to be the most popular suggestion I found on the internet.

Since then, my desire to try new things has grown and so has my rhubarb recipe collection. When I say that my collection has grown, I mean it has expanded from dessert to breakfast recipes. We already discussed the Rhubarb Smoothie so now we’re continuing the breakfast spread with muffins.

Banana Rhubarb Quinoa Muffins

Last week I made two types of rhubarb muffins – Strawberry Rhubarb Wheat Muffins and Banana Rhubarb Quinoa Muffins. As far as preparation goes, we have two extremes here… The Strawberry Rhubarb ones were quick; only requiring basic muffin ingredients plus the fruit. The Banana Rhubarb, on the other hand… These took more ingredients and more time but it is 100% my fault. I was reading recipes online going “oooo I like that idea, but oh, I like that too… hmm, I bet quinoa would make these more filling... but I have those bananas that I need to use…”

Both muffin varieties turned out delicious. My daughter devoured both types while my son definitely preferred the Strawberry Rhubarb ones. It is hard to say if that was the because of the muffins or because I did the Strawberry ones as mini muffins while the Banana ones were regular size (sometimes, the size of the muffin does matter). A nice little surprise for me was how much I liked the wheat flour in both of these recipes. I am at the beginning of my wheat flour journey so I wasn’t sure going in. In these cases, I feel like the wheat was a perfect complement to the muffins, rather than a “substitution” for white flour.

So, dealer’s choice – nice and simple or sophisticated and complex – either way, both of these muffins are sure to please.

 Strawberry Rhubarb Wheat Muffins

(adapted from http://simpleasthatblog.com/2016/04/whole-wheat-strawberry-muffins.html )

3/4 cup rhubarb, diced small

3/4 cup fresh strawberries, diced small

1/3 cup butter, softened

1/3 cup white sugar

1/3 cup brown sugar

2 eggs

1 tsp vanilla extract

2 1/2 cups whole wheat flour

1/2 tsp salt

3 tsp baking powder

1/2 cup whole milk

Preheat oven to 350°F. Grease a regular muffin tin or mini muffin tin (recipe should make roughly 18 regular muffins and 48 mini muffins).

In a large bowl, cream together butter and sugars. Add eggs and vanilla; mix until fully incorporated. Mix in milk.

In a separate bowl, stir together flour, salt and baking powder. Add dry ingredients to wet ingredients and mix until just combined. Fold in rhubarb and strawberries.

Fill muffin tins 3/4 full. Bake at 350°F until toothpick inserted in center comes out clean (about 20 min for regular muffins and 12 min for minis). Cool in pan for 5 – 10 minutes before transferring to cooling rack.

Banana Rhubarb Quinoa Muffin

(adapted from http://www.food.com/recipe/quinoa-banana-bread-regular-or-sugar-free-114492 )

1/2 cup butter, softened

1/3 cup sugar

1/3 cup brown sugar

3 eggs

3 ripe, medium bananas, mashed

2/3 cup cooked quinoa

2 cups wheat flour

1 1/4 tsp baking soda

1 pinch salt

1 cup rhubarb, diced

Crumble Topping:

3/4 cup pecans, chopped

1 tsp cinnamon

1/3 cup brown sugar

1/4 cup butter, softened

Preheat oven to 350°F. Grease regular muffin tins (recipe makes about 20 muffins).

In a small bowl, mix together crumble topping ingredients; set aside.

In a large bowl, cream together butter and sugars. Add eggs and mix until thoroughly combined. Mix in mashed bananas and quinoa.

In separate bowl, stir together the flour, baking soda and salt. Add dry ingredients to wet and stir until just combined. Fold in diced rhubarb.

Fill muffin cups about 3/4 full. Sprinkle with crumble topping.

Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 – 10 minutes before transferring to cooling rack.